Roasted vegetables Stroganoff

My take on a classic dish. Normally this would be made with beef, but it seemed to me that there was no reason the sauce wouldn’t make a lovely accompaniment to vegetables as well.

You could use any vegetables, though my feeling is that root vegetables will work best. Just be sure to alter the cooking time to suit whichever vegetables you choose. While I am making roasted veges I always make plenty and then keep some in the fridge to turn into a simple salad for lunch the next day.

Method:
In a large baking dish, drizzle a little olive oil. Add the pumpkin and onion and toss to coat. Roast at 150 degrees C for 20 mins. After 20 mins, add the remaining vegetables. Toss to coat in the oil and return to the oven.

In a saucepan, gently fry the garlic in a smidge of oil over low heat. Once transparent, add the mushrooms, stock, white wine and tomatoes. Cook uncovered for 5 mins or until mushrooms have cooked down. Season with the the spices to taste; the sauce should have a nice “tang” and a bit of spice. Continue cooking the sauce until basically all the liquid has been absorbed. Turn off the heat.

At the time of being ready to serve, mix the sour cream and parsely into the sauce and stir to combine. If the residual sauce is too hot at this point in time, the sour cream will curdle. So take care to ensure that the pot isn’t too hot (but also not so cold that the sauce does not warm).

To assemble, place a selection of the vegetables on a plate and spoon the sauce over the top. Top with a little extra chopped parsely. Serve with fresh bread or alternately, with pasta or rice.

Serves 2.

Calories per serve (not including the carbohydrate): approximately 200.